Cajun Chili With Scallion Corn Cakes Recipe 485

Steps:

• In a large deep skillet or pot, brown ground beef in oil over high heat. Season meat with salt and pepper, then add Worcestershire sauce. Reduce heat to medium high when the meat is browned and crumbled, then add onion, garlic, red peppers, jalapeno. Season veggies and meat with chili powder and cumin. Cook veggies and meat together 5 minutes. Stir in broth and scrape up pan drippings. Stir in diced and pureed tomatoes and black beans. When the mixture comes to a bubble, reduce heat to simmer and stir in cilantro, optional.
• Mix together 2 packages of corn muffin mix with 1 cup milk, 2 beaten eggs, 2 tablespoons vegetable oil and sliced scallions. Batter should be thick. Heat a nonstick skillet or griddle pan over moderate heat. Nest a pat of butter into folded paper towel and wipe hot pan surface with it to lightly grease. Pour corn cake batter into the hot griddle pan or skillet in 3 or 4-inch rounds. Cook 2 or 3 minutes on each side, until golden. Transfer to a plate and repeat with remaining batter.
• To serve, top bowls of beef and black bean chili with green onion corn cake toppers. Eat the chili and corn toppers as you would a pot pie, grabbing some of the corn cake with each spoonful of chili.

Steps:

• In a medium bowl, combine flour and sugar. Stir in 2/3 cup boiling water, mixing flour and water just until flour absorbs all the water. Gradually stir in enough cold water (1/4 to 1/3 cup) so that a dough is formed and pulls away from the sides of the bowl. The dough should not be sticky.
• Remove dough from the bowl and knead on a lightly dusted board with floured hands 3 to 5 minutes, or until the dough is smooth and elastic, adding more flour if necessary. Lightly cover with a dampened cloth and allow to rest for 1 hour.
• Redust the surface and hands with flour, and knead again for a few minutes or until smooth. Divide the dough into 4 equal pieces. As you work, always cover any unused dough with a lightly damp cloth. Using a floured rolling pin, roll each section into a 7-inch round. Lightly brush each round with sesame oil. Evenly sprinkle 1 1/4 teaspoons salt and scallions on each round, and then tightly roll each round into a fat rope. Tightly coil each rope, pinching the end of the rope into the dough to seal. Cover with a lightly damp cloth and allow to rest 15 to 20 minutes. Redust surface with flour, and using a floured rolling pin, roll each coiled bun into 7-inch rounds.
• In a 14-inch flat-bottomed wok or skillet, heat vegetable oil over medium-high heat until oil is hot but not smoking. Carefully add one scallion round and fry 1 to 2 minutes, until golden. Carefully turn cake over and fry 30 seconds to 1 minute, or until golden brown. As the cake fries, lightly press the center with a metal spatula to make sure center is cooked. Transfer each cake to a plate lined with several thicknesses of paper towels. Continue frying the remaining scallion rounds one at a time. Sprinkle with remaining 1/2 teaspoon salt. Set oil aside to cool before discarding. Cut cakes into 6 to 8 wedges and serve immediately.

Steps:

• In a Dutch oven, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. , Meanwhile, in a blender or food processor, process beans with liquid until smooth. Stir the beans and remaining ingredients into beef mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 35-45 minutes.

Steps:

• In a Dutch oven, brown meat with onion, green pepper, and garlic.
• Meanwhile, in a blender, process beans with liquid until smooth.
• Drain fat from Dutch oven; add the beans and remaining ingredients.
• Simmer, uncovered, for 35-40 minutes.

Steps:

• Place the hot links in a large stockpot.
• Heat 2 T olive oil in a large skillet and add the ground turkey. Break up the meat with the back of a wooden spoon and continue to cook until all the meat is browned.
• Add the celery, onion, bell peppers and garlic, cook for 3-4 minutes.
• Put the meat and veggies in the stockpot with the sausage.
• To the stockpot, add the hot sauce, chili powder, cumin, paprika, cayenne, Creole seasoning, stock, crushed tomatoes, tomato sauce, V8 and both beans. Stir until combined and bring to a bubble.
• Turn heat down to a simmer and cook for at least 1 hour.
• Season the chili with salt and pepper. Serve with some crushed Fritos and chopped scallions on top.

Steps:

• Preheat the oven to 400°F (200°C).
• In a liquid measuring cup or medium bowl, whisk the eggs and milk until well-combined.
• In a large bowl, add the flour, cornmeal, salt, baking powder, and baking soda, and whisk to combine.
• Make a well in the center of the dry ingredients, then pour in the wet ingredients and whisk until smooth. Add the melted butter and stir to combine.
• Grease a 9x13-inch (23x33-cm) glass baking dish with nonstick spray and line with parchment paper.
• Pour the cornbread batter into the pan, smoothing the top with a spatula.
• Bake for 25 minutes, or until a toothpick comes out clean. Let cool for about 10 minutes.
• In a large pan, heat the olive oil over medium heat. Add the onion and cook until softened, stirring frequently, about 5 minutes.
• Add the ground beef and break apart with a wooden spoon into small pieces. Add the salt, pepper, paprika, garlic powder, chili powder, and cumin. Cook, stirring frequently, until the ground beef is cooked through, about 5 minutes.
• Add the crushed tomatoes and stir. Simmer for 10 minutes.
• Using the bottom of a utensil with a handle that is about 1-inch (2 cm) in diameter, poke multiple holes in the cornbread.
• Pour the chili over the cornbread and smooth the top with a spatula. Sprinkle the cheese over the chili.
• Bake for 3 minutes, or until the cheese is melted.
• Slice and serve with sour cream, scallions, and cilantro.
• Enjoy!

Steps:

• Follow directions on box of for corn cakes, not corn bread. When batter is prepared, stir in chopped scallions. Meanwhile, heat a pot over high heat & a skillet or griddle with a nonstick surface over medium-high heat. Put ground pork into the pot. Season with chili powder, cumin and cayenne sauce, brown for 5 minutes. Add the onion, garlic, celery and bell peppers and cook for another 3 or 4 minutes, stirring occasionally. Rub the hot griddle with a little butter and wipe off excess with a paper towel. Pour corn cake batter onto griddle to form up to 4-inch corn cakes; cook until cakes begin to bubble and edges become dry, then flip. cook a total of about 3 minutes. Keep finished cakes on a plate in a warm oven until chili is done. Back to the chili. Add the beer and stir up the bits from the bottom of the pot. Stir in the tomatoes and cilantro. Bring to a boil and season with salt. Top bowls of chili with scallion corn cakes. Serve with extra cakes and a chunked vegetable salad on the side.